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Fried Chicken and Roast Root Veg

Fried Chicken and Roast Root Veg

Fried Chicken and Roast Root Veg

with creamy cucumber salad

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

•Family Friendly

•Protein Rich

Allergens:

Milk

•Sesame

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Lemon

320 grams

Irish Chicken Breast

1 unit(s)

Cucumber

1 unit(s)

Garlic

5 grams

Parsley

1 sachet(s)

Vegetable Stock

1 unit(s)

Carrot

75 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Sweet Potato

1 unit(s)

Parsnip

1 sachet(s)

Sesame Seeds

(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)

Not included in your delivery

1 tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2299 kJ

Energy (kcal)550 kcal

Fat16.6 g

of which saturates6.5 g

Carbohydrate63.8 g

of which sugars22 g

Dietary Fiber6.8 g

Protein47.2 g

Salt2.9 g

Potassium993.7 mg

Calcium85.5 mg

Iron2.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

Cooking steps

Roast the Root Veg

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Trim the carrot and parsnip, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Chop the sweet potato into 2cm chunks (peeling optional).
On a large (lined) baking tray, toss the veg with salt, pepper and a drizzle of oil. Spread out in a single layer.
Roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Assemble the Salad

2

Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the cucumber and slice widthways into rounds.
Roughly chop the parsley (stalks and all).
Combine the cucumber, yoghurt, parsley and garlic in a bowl. Season to taste with salt and pepper.
Quarter the lemon.

Fry the Chicken

3

When the veg has 10 mins left to cook, place a pan over high heat with a drizzle of oil.
Slice through the chicken to make thin steaks. Season with salt and pepper.
Fry the chicken for 3-6 mins on each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Add stock, 1 tbsp butter (per 2P), 100ml water (per 2P) and a generous squeeze of lemon.

Finish and Serve

4

Divide chicken, roast veg and creamy cucumber between plates.
Sprinkle the sesame seeds on top.
Serve any remaining lemon wedges on the side.

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